There is a sweet and savory vegetarian pie for every palate. Whether you want it for breakfast or to cater to vegetarian palates at a picnic, there are numerous options. But we have streamlined these to the 6 best vegetarian puff pastry pie recipes.
These pies are healthy options as they are often filled with fresh vegetables with creamy cheese for the ultimate meatless delicacy.
Best Vegetarian Puff Pastry Pie Recipes
It’s the season of festivities again, the perfect time to try something new at family events. These vegetarian puff pastry pies are not just tasty but pocket friendly. You can easily rustle them up, even without prior notice.
Leftover veggies from previous meals can be used to achieve most of the suggestions on this list of best vegetarian puff pastry pie recipes.
Asparagus, Brie, and Portobello Mushroom Bundles
Total time: 45 minutes
Ingredients
- 2 sheets of puff pastry, thawed
- 225g wheel brie, divided into 12 pieces
- 12 thinly sliced portobello mushrooms
- 6 tbsp of melted butter
- 1 tbsp of honey
- ¼ tsp of kosher salt
- 1 bunch of pencil asparagus with trimmed ends
- 1 egg, beaten
- A little all-purpose flour
- Black pepper, ground
Recipe
Step 1: Heat oven to 200oC. Then line two baking sheets with parchment paper.
Step 2: Add the melted butter, honey, and salt into a small bowl and mix.
Step 3: In another bowl, toss the asparagus in a little oil.
Step 4: Sprinkle flour on a work surface and roll out both sheets of puff pastry on it. It should each be a rectangle with 15” x 10” dimensions. Cut each into 6 squares. You should have 12 squares in total.
Step 5: Set each square to look like a diamond, with the pointy ends pointing north, south, east, and west, and brush each with the butter mixture.
Step 6: Top each square with a slice of portobello mushroom (you can brown them a bit in a skillet). Make sure it fits in the square, then top it with a few pieces of asparagus and a slice of brie.
Step 7: Fold the left side of the puff pastry over the top, then brush with egg wash. Fold the right side over it, then brush the top and sides with the egg wash.
Step 8: Sprinkle pepper over each and place them on the baking sheet; 6 on each tray.
Step 9: Bake for about 15 minutes until the brie is melted and the pie (, golden brown. You can brush with more butter mixture before serving.
Tomato and Brie Tart
Total time: 1 hour
Ingredients
- 1 sheet of puff pastry, thawed
- 4 heirloom tomatoes, sliced thin into half or round moons
- 225g of brie wheel, sliced into 1/8-inch thin planks
- 1 tbsp sliced chives
- All-purpose flour
- Freshly ground black pepper
- Kosher salt
- Basil leaves and balsamic glaze
Recipe
Step 1: Heat your oven to about 2000C. Dust a flat work surface with flour and roll puff pastry into a 14” x 10” rectangle. It should be about 1/8-inch thick.
Step 2: Place the pastry on a baking sheet and use a knife to map out a ½-inch border around its edges. Freeze for about 15 minutes until firm.
Step 3: While that is happening, lay your sliced tomatoes on paper towel-lined plates. Let them sit for 10 minutes to remove as much moisture as possible. You can change the paper towels intermittently once they are too wet. Blot the top of the tomatoes as well, if necessary.
Step 4: Once the puff pastry is firm, arrange the sliced brie evenly across the puff pastry, leaving the ½-inch border uncovered. Top the brie with the tomatoes. You can let them overlap.
Step 5: Bake for about 25 minutes until the cheese is melted and the puff pastry is golden and puffed.
Step 6: Take it out and allow it to cool for a minute or two, then season it with pepper and sprinkle chives on it. Drizzle the balsamic glaze on it and top it with the basil leaves.
Taleggio, Rosemary, and Potato Wreath
Total time: 55 minutes
Ingredients
- 1 sheet of ready-rolled puff pastry, about 320g
- 2 tbsp of fruity cranberry sauce
- 200g of boiled potatoes, cut into 1cm thin slices
- 150g of Taleggio cheese, sliced
- Fresh sprigs of rosemary
- 1 egg, beaten
- All-purpose flour
Recipe
Step 1: Heat oven to 2000C, then line a baking sheet with parchment paper. Dust a flat surface with flour and unroll the pastry sheet on it. Cut out a circle from the sheet, the largest circle achievable.
Step 2: Lay it on the baking sheet and score a smaller circle, with a 6cm radius, in the middle but do not cut all the way through. Then use a sharp knife to divide the smaller circle into 8 wedges (the circle should still be intact).
Step 3: Spread the cranberry sauce over the outer circle and top it with the potato slices and cheese.
Step 4: Take one edge from the center star and bring it over the filling while you bring the outer edge inward. Press them together and repeat the process until you have a wreath.
Step 5: Brus hall over with the egg wash and bake in the oven for 20 to 25 minutes. It should be golden and cooked all through.
Step 6: Take it out of the oven and decorate it with rosemary sprigs.
Danish Delights
Total time: 50 minutes
Ingredients
- 1 sheet of ready-rolled puff pastry
- 100g of cream cheese
- 100g of fresh raspberries
- 1 tbsp of caster sugar
- 1 tsp of vanilla extract
Recipe
Step 1: Heat oven to 2000C. Unroll your pastry sheet and use a knife to divide it into two halves, cutting down the long side. Then, cut each side into three squares and place them on a baking tray.
Step 2: Mix the cream cheese with vanilla extract and sugar and use a teaspoon to gently scoop the mixture into the middle of each square.
Step 3: Cut a border around each square, about 1cm away from the edge but do not cut all the way through. Every side should be cut halfway in from each pointy end, leaving about 1cm of the pastry attached.
Step 4: Bring the dangling cut-out parts from each side into the middle of the square; each should form a “u.” Sit a raspberry over the point where they all meet and press down so the pastry seal together and stays in place. Next, place a raspberry over the exposed edges of each square.
Step 5: Bake for about 20 minutes until the pastry rises and is lightly golden. Allow to cool completely before serving.
Read also: Is Muffin a Pastry?
Butternut Squash, Red Chard, & Goats Cheese Slices
Total time: 40 minutes
Ingredients
- 1 sheet of puff pastry
- 500g of peeled and diced butternut squash
- 500g of goat cheese
- 200g of sliced red onions
- 200g of red chard
- 2 egg yolks, beaten
- 2 tbsp of rapeseed oil
- Sea salt and pepper mill
Recipe
Step 1: Preheat oven to 2000C. Then, dust a smooth surface with flour and unroll the puff pastry sheet on it. Next, cut into 8 rectangles with dimensions 12 x 6 cm.
Step 2: Brush the beaten egg yolks over each rectangle and place them on the baking sheet.
Step 3: Put the butternut squash in a roasting tray, add oil, and season with salt and pepper—roast in the oven for 15 minutes. And then remove to cool slightly.
Step 4: Break the goat cheese into pieces and distribute evenly on each rectangular pastry. Add the butternut squash, red onion, and half of the red chard.
Step 5: Bake for 20 minutes. Once done, remove from the oven and add the other half of the red chard. Then serve warm.
Read also: Recipes Using Puff Pastry Sheets – 10 Unique Ideas to Try
Rhubarb & Vanilla Mille Feuille
Total time: 40 minutes
Ingredients
- 1 sheet of puff pastry
- 250g of fresh rhubarb
- 100ml of fresh whipped cream
- 20g of castor sugar
- Fresh vanilla pod, deseeded
- Icing sugar
- 5 small sprigs of baby basil
- 1 egg, beaten
Recipe
Step 1: Preheat your oven to 2000C and peel and cut rhubarb into your desired size. Put it in a pan and add the sugar, vanilla seeds, and a few drops of water. Poach the mixture on a stove to warm it and remove it from the heat.
Step 2: Unroll the puff pastry sheet and cut it into 5 rectangles. Then use a knife to score multiple lines on each rectangle diagonally.
Step 3: Place it on a heavy baking sheet and apply egg wash. Then place another heavy baking sheet on it to stop the pastry from rising.
Step 4: Bake in the oven until golden brown and crispy. Take them out of the oven and cut each into two halves, to form a base and top, like you are creating a bagel.
Step 5: Allow to cool, and dust the ones for the top with icing sugar. Then, place a drop of cream at the center of a plate and place one base pastry on it. The flat side, without the diagonal stripes, should face up.
Step 6: Apply a cream line on it, arrange a few pieces of rhubarb over it, and cover it with the top pastry. You can garnish it with the dried vanilla pod. For aesthetics, add one small sprig of baby basil.
This is a dessert option that will feed 5 people.
Try out any of these best vegetarian puff pastry pie recipes, and let us know which you love.
Read also: Puff Pastry Desserts with Fruit – 6 Recipes We Love
